Roast beef salad is a classic restaurant dish that can be easily prepared at home. This tasty and satisfying snack, in addition to meat, includes spicy herbs, herbs, fresh vegetables. Typically, classic beef roast beef is cooked in a grill pan or in the oven. The middle of the meat should turn pink, and the crust is rosy. Of vegetables, bell peppers, celery, tomatoes, lettuce are usually used. They serve such a dish both hot and cold. A few salad recipes with roast beef are presented in the article.
Classical
What do you need:
- 300 g beef tenderloin
- 100 g of parmesan.
- 150 g mozzarella.
- Three cloves of garlic.
- Five cloves of dried tomatoes.
- Dried onion quartet.
- 100 ml olive oil.
- Two fresh tomatoes.
- Mix of salads.
- Thyme.
- Two tablespoons of balsamic vinegar.
How to do:
- Slice the beef, salt, pepper, sprinkle with thyme, pour olive oil and fry in a grill pan with garlic cloves.
- Cut onions in half rings, tomatoes - slices.
- Put on a plate slices of roast beef with salad mix, add onions, fresh and sun-dried tomatoes, mozzarella balls.
- Mix olive oil with balsamic vinegar and pour over the salad.
- Sprinkle grated parmesan on top.
Salad Recipe with Roast Beef and Arugula
What to take:
- 1 kg of beef tenderloin.
- Three egg yolks.
- 50 g of capers.
- 250 g of cherry.
- 50 g anchovies.
- 100 g melted butter.
- 100 g of parmesan.
- 20 ml of olive oil.
- 10 ml of white wine vinegar.
- 20 g butter.
- Freshly ground black pepper.
- 75 g of arugula.
- Salt.
How to do:
- Cut the cherry tomatoes into halves.
- Grind capers and anchovies with a knife.
- Grate Parmesan.
- Melt 100 g butter.
- Separate the yolks from the proteins, beat the latter and gently, slowly pour the melted butter into them. Then add wine vinegar and crushed capers and anchovies.
- Peel a piece of beef tenderloin with a knife and roll in a mixture of salt and freshly ground black pepper.
- Fry the meat in a pan in a mixture of butter and olive oil on all sides, then put in the oven for 20 minutes, heated to 180 degrees.
- Cut the prepared roast beef into slices and put on a plate, pour with egg sauce, put the cherry, sprinkle it all with grated cheese and garnish with arugula twigs.
With feta and bell pepper
The following ingredients will be required for this roast beef salad recipe:
- 500 g of beef fillet.
- Four cloves of garlic.
- Six tablespoons of olive oil.
- Three sprigs of rosemary.
- Salt.
- Freshly ground pepper.
- Three pieces of bell pepper.
- 10 cherry tomatoes.
- 75 g of arugula.
- 200 g feta.
- Balsamic cream.
How to do:
- Peel the meat, generously salt and pepper, rubbing a piece with a mixture of spices.
- Crush the unpeeled garlic with a knife.
- Smear a piece of beef with olive oil (3 tbsp. Tablespoons), place in a baking dish. Nearby put rosemary and garlic.
- Put in the oven for 25-35 minutes. Bake at 200 degrees. The thicker the piece, the longer the cooking time.
- Transfer the prepared roast beef from the mold into a bowl, cover with foil and leave for 15 minutes
- Wash vegetables, peel and chop: pepper, straws, cherry halves or quarters.
- Wash and dry the arugula. Put in a bowl, pepper and tomatoes on it, salt a little, not forgetting that feta itself is salty.
- Season with olive oil (3 tbsp. L.) And mix.
- Break feta with your hands and add to the salad. Gently mix and place on serving plates.
- Cut the roast beef into thin slices, put on top of each plate and sprinkle with balsamic cream.
The dish must be served immediately.
Warm salad
What do you need:
- 600 g of beef (tenderloin).
- Medium sized cucumber.
- 300 g of tomatoes.
- Two teaspoons of pine nuts.
- 200 g of a mixture of lettuce leaves.
- A sprig of fresh basil.
- Three pieces of radish.
- A clove of garlic.
- 60 ml of olive oil.
How to do:
- Grate a piece of tenderloin with spices: salt and pepper. Leave at room temperature for 30 minutes.
- Heat the pan, put the meat and fry on all sides (two minutes each). Then send in a hot oven (200 ° C) for 15-20 minutes. After that, remove, wrap in foil and put in the turned off oven.
- Cut the cucumber and radish into thin strips.
- Wash the salad, pick it with your hands, grease it with olive oil and put on a plate.
- Dice tomatoes, put in a pan and lightly fry in olive oil. Then add chopped garlic and basil leaves, slightly darken all together.
- Cut the meat into slices, mix with radish, cucumber, tomatoes. Transfer it all to lettuce, salt, add pepper, sprinkle pine nuts.
Warm salad with roast beef immediately serve.
With mustard
What do you need:
- 400 g of beef.
- 150 g of a mixture of lettuce leaves.
- A tablespoon of grain mustard.
- Three cloves of garlic.
- 15 ml Worcester sauce.
- On a sprig of cilantro and rosemary.
- Olive oil.
How to do:
- Rosemary to tear, crush the garlic with a knife.
- Put a piece of beef (tenderloin) on a baking sheet with parchment, pour olive oil (1 tbsp.), Sauce, then add salt, pepper, garlic and rosemary. Let marinate for 10 minutes.
- Transfer the beef (without spices) into the pan and fry on each side for 40 seconds. Then put the meat on a baking sheet on parchment with spices and put in the oven for 15 minutes (at t 180 ° ).
- Mix a little olive oil, mustard and the sauce that stands out when baking meat.
- Tear cilantro and lettuce leaves, add two tablespoons of olive oil, a little mustard dressing and salt. Put the beef cut into slices on top, pour over the remains of mustard filling.
Conclusion
Now you know how to make a salad with roast beef. This is a hearty and at the same time quite light and fresh snack with slices of delicious beef, salad leaves, fresh vegetables and aromatic seasonings. There are many recipes for salad with roast beef: with boiled quail eggs, oyster mushrooms, avocado, orange, pear, physalis and other ingredients.